Moreton Bay Bugs, Orange Tomato And Basil

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 small green moreton bay bugs, halved and cleaned
• 50 ml blood orange infused avocado oil (if you can't get this oil replace with olive oil)
• 4 golden shallots, finely diced
• 1 clove garlic, finely diced
• 2 vine ripened tomatoes, skinned,seed and diced (tomato pulp reserved)
• 2 oranges, juiced
• 1 tablespoon orange zest
• 2 tablespoons basil, chiffonnade
• maldon sea salt
• cracked black pepper
• 2 cups frissee lettuce (inner leaves of endive)
• 1 cup mixed herbs, chervil,coriander and parsley
• 30 ml vinaigrette

Recipe

• 1 heat oil in a fry pan, fry shallot and garlic till soft.
• 2 add juice, zest and reserved tomato pulp.
• 3 bring to simmer.
• 4 place bugs flesh side down.
• 5 cover and simmer for 3 minutes only.
• 6 remove from sauce and keep warm.
• 7 add basil and diced tomato.
• 8 season.
• 9 pour sauce into bowl plate.
• 10 place bugs on top.
• 11 combine frissee and herbs, toss with vinaigrette and season lightly.
• 12 arrange on top of bugs.
• 13 *as distinct from balmain bugs (well i am from queensland).